Author: carrione

I am Elizabeth Carrion, your one-stop-shop to Latin Foods 101. Where my only agenda is to share my love for cooking and the gratifying experience associated with tasting foods from all over the globe. I currently work for a PR firm but know where my passion lies. Personally, I believe food is one of the few things that connect people around the world. I first learned about my passion when I planned my sister’s surprise birthday party at the ripe age of 10. It took place in our garage and some of the menu items included grape soda and cracker jacks. A few years and some healthy tips later, I graduated to the next level and hosted “International Day”. Again, it took place in our yard but this time all guests were challenged to bring dishes from their native country. Most recently, and along with a group of friends, we each take turns hosting game night where the meal is themed around a particular country. So far, my journey has led me to experience different ways in which I can impart my knowledge of cooking. I regularly share recipes with friends. I have been involved in various focus groups related to cooking. I have informally taught friends the basics of food shopping and preparation. I am in the middle of creating a “Friends and Family” cookbook where I’ve collected recipes that promises to be full of flavor and personality. I have had the pleasure of meeting some Food Network greats such as Sandra Lee, Duff Goldman, Guy Fieri and Robert Irvine. Most recently, I took on the opportunity to provide various Latin desserts in honor of Hispanic Heritage Month for over 200 people at Ernst & Young. In spring 2010, my sister and I started offering Mi Cocina cooking classes at Salta Jump into Spanish where we teach cooking the basics of Latin cooking to children ages 4-12 in Edison, NJ. In these classes, we travel the world exploring foods and cultures from different countries. Most recently, I have had the privilege of featuring my recipes on the Fox News Latino website. It’s been quite a learning experience from testing newly created recipes to choosing just the right picture for the site. Who knew capturing pictures of food would take longer than actually cooking it!